1 1/2 c. oil
1 1/2 c. sugar
1/2 c. firmly packed light brown sugar
3 eggs
3 c. all-purpose flour
2 tsp. cinnamon
1 tsp. baking soda
1/2 tsp. freshly grated nutmeg
1/2 tsp. salt
3 1/2 c. peeled tart apples (about 2 lbs.)
1 c. very coarsely chopped English walnuts, black walnuts or macadamia nuts
2 tsp. vanilla

Preheat oven to 325 degrees. Generously butter and flour 10-inch tube pan, shaking out excess. Combine first 3 ingredients in large bowl and blend well. Add eggs one at a time, beating well after each addition. Sift together dry ingredients. Add to first mixture, blending thoroughly. Fold in apples, nuts and vanilla. Spoon into prepared pan, spreading evenly. Bake until cake tests done, about 1 3/4 hours. Let cool in pan 20 minutes. Turn out onto wire rack and continue cooling while preparing glaze.

GLAZE:

3 tbsp. butter
3 tbsp. light brown sugar
3 tbsp. sugar
3 tbsp. whipping cream
1/4 tsp. vanilla

Combine all glaze ingredients in heavy saucepan and bring to boil over medium heat. Let boil 1 minute. Spoon or pour over warm cake.

(To keep the apples from browning during preparation, place them in a large bowl of lightly salted water. They need not be drained; just lift them out of the water with your hands and add to batter. This minimal liquid will not affect flavor or texture.) Recipe makes 16 servings.